MAPLE AND GARLIC ROAST VEGETABLES

Preparation time 20 mins Cooking time 55 mins Serves 6-8

1.2kg Kent pumpkin, skin on, seeded, cut into wedges 2 red onions, cut into wedges 2 red capsicum, cut into 3cm pieces 300g brussels sprouts 3 Tbsp extra virgin olive oil 60ml maple syrup 1 Tbsp mixed dried herbs Sea-salt flakes and freshly ground black pepper, to season 2 lemons, cut into wedges 1 whole bulb garlic, halved 200g Greek-style feta, crumbled ¼ cup walnuts, toasted, roughly chopped 2 Tbsp finely chopped flat-leaf parsley leaves 1 long red chilli, seeded, finely chopped Whole-egg mayonnaise, to serve Chilli sauce, to serve

STEP 1 Preheat oven to 200°C fan-forced (220°C conventional). Line a large roasting tray with baking paper.

STEP 2 Put pumpkin, onion, capsicum and brussels sprouts into prepared tray. Combine olive oil, maple syrup and dried herbs in a small bowl, then drizzle over the top of vegetables to coat. Season. Arrange pumpkin pieces, skin down, standing upright among vegetables. Roast for 30 minutes, then remove from the oven. Brush vegetables with tray juices, squeeze over the juice from the lemon wedges, then add to tray along with garlic and return to oven for a further 25 minutes or until vegetables are tender.

STEP 3 Scatter feta, walnuts, parsley and chilli over the top and season. Serve with mayonnaise and chilli on the side to add as you desire.